Production and Quality Assessment of Protein–Rich Biscuits from Blends of Wheat and Defatted Sesame Flours

Abstract

The effect of wheat flour supplementation with sesame flour on the quality of biscuits was determined. Biscuits were produced from various blends of wheat and defatted sesame flour (90:10, 80:20 and 70:30), with 100% wheat flour serving as control. Physico-chemical and sensory properties were then determined using standard methods of analysis. Protein, fat, fiber and ash contents increased, while carbohydrate content decreased significantly (p < 0.05) ranging from 10.20 to 16.84 %, 2.08 to 5.23%, 1.20 to 2.66%, 1.37 to 2.03 and 76.45 to 63.53% respectively from control to the sample with 30% defatted sesame substitution. While there was no significant increase (p > 0.05) in weight (9.35 to 9.86g), there was significant (p < 0.05) increase in diameter and spread ratio of biscuits with values ranging from 4.30 to 4.83 and 30.07 to 58.19, respectively. There was a significant difference (p < 0.05) in thickness between the control (100% wheat) and other samples changing from 1.43 to 0.83cm. Mean sensory scores showed an increase in appearance, aroma and texture of biscuits though there was a decline at the highest level (30%) of substitution. The 10% defatted sesame sample gave the highest scores for taste and acceptability. The study shows that acceptable and nutritious biscuits could be produced from composite blends of wheat flour and defatted sesame flour.